I have heard rumors that there are people who dislike mayonnaise. I may even have, unknowingly, met one or more of these creatures. I confess, I am confused by this dislike. I am a devout mayo lover. The tangy flavor, and the creamy, unctuous texture can (I believe) improve almost anything.

And now, with uncountable amounts of time in the house, I have begun playing with additions to prepared mayonnaise that really kick this staple condiment up a notch.

Easy never tasted so awesome.

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I’m pretty sure we’ve all added some mustard to mayo...or at least noticed that it tasted great when the two accidentally commingled on a sandwich. But mustard is just the tip of the iceberg. Probably my first foray into “flavoring” mayo was when I made a vaguely Spanish inspired hash. I wanted to top it with something creamy, and decided to try mayo. But that wasn’t quite it. So, being in a Spanish state of mind, I swirled some smoked paprika into the mayo. It was a true “EUREKA” moment. This got me thinking that all sorts of salads, vegetables, sandwiches, and who knew what else, could benefit from different additions to mayo. Here are a few suggestions for things to add, and a few ideas about where you might use your “doctored” mayonnaise: